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Tender whole baby chicken cooked in its own juices with a distinct flavour of ginger garlic and exotic spices, black salt and mustard oil.
Tender cubes of chicken fillet marinated with tandoori spices and cooked to perfection in the clay oven
Boneless lamb marinated with paste of ginger garlic and green chillies before being minced with fenugreek leaves and fresh coriander leaves and cooked on a skewer in the clay oven
Fish marinated with exotic spices, saffron and yoghurt with the hint of carom seeds
Pieces of king fish marinated in ginger, garlic, lemon juice, chilli powder, crushed peppercorns and shallow fried
An Indo-Chinese fusion, batter fried then stir fried with chilli, ginger, garlic and finished with dash of soya sauce.
Serves. 4 Tender whole baby leg of lamb marinated in a rich marinade, flavoured with cardamom and finished in the clay oven
Shashlik derived from turkish word meaning skewer,indian cottage cheese marinated in a rich marinade of spices and nuts with peppers, onions, tomatoes and cooked in the tandoor
Tender back chops of Lamb maintained in a rich marinade flavoured with cardamom & finished in the clay oven
Varutha meaning a cooking style, the main ingredient is shallow fried and then added to the sauce and finished with tamrind
Fish curry from kerala 'the Gods own country' with cocum (seedless tamrind). An all time south Indian favourite in an exotic crushed pepper sauce.
A medium spiced sauce with dices of pepper, onions, tomatoes, finished with dry ground spices, garnished with juliennes of ginger and cream
A mild to medium rich tomato based sauce enriched with cream
A mild to medium rich aromatic coconut based sauce
A mild to medium sauce with spinach puree moderate spices and a hint of cream
A medium spiced sauce with mint and coriander and hint of coconut
An all time south indian favourite in an exotic crushed pepper sauce
A kashmiri specialty enriched with ratanjog
A coconut based sauce from south India tempered with shallots, curry leaves, traditionally had with kori roti
Specialty from the moughal dynasty rich in nuts, copra, til seeds whole spices, accompanies biriyani
Dumplings of indian cottage cheese and vegetables or meat simmered in a rich yellow sauce
Staple diet for majority of Indians, yellow lertils tempered with mustard seeds, cumin, red chillies, garlic and curry leaves
Black lentis and red kidney beans slow cooked in a creamy blend of gralic tomatoes, butter, home style, Punjabi cooking at its best.
Leavened bread freshly baked in tandoor
Leavened bread baked in clay pot (Cheese/Chilli/Garlic/Cheese Chilli/Peshwari/Onions/Kheema/Coriander)
Basmati rice cooked by absorption method by using minimum amount of water
Basmati rice cooked by absorption method by using minimum amount of water in selected flavour.
Derived from french term pilaf,basmati rice cooked by absorption method by using minimum amount of water
Combination of meat with basmati rice delicately spiced and flavoured with mild spices, accompanied with raita.
Combination of Egg or vegetable with basmati rice delicately spiced and flavoured with mild spices, accompanied with raita.
It is accompanied with south indian dishes
A south Indian lentil preparation with shallots and tamarind
Crispy crepes made with fermented rice and lentils cooked on a flat griddle Best known south indian dish and can be had with various fillings or choices
North indian version of poori made with plain flour and yoghurt served with chana masala
South indian speciality rice and lentils cooked to perfection, other version of kichidi
A thick pancake made with fermented rice and lentils, can be plain or with topping of your choice onions or masala.
Fluffy layered bread made of plain flour with selected base and spices.